All-Clad Corded vs. Chefman Vegetable Slicer 6-in-1 Side-by-Side Comparison

The All-Clad’s strong motor pulverized carrots and pumpkins easily, but it fell short in handling leafy veggies. After 30 seconds of blending time, several chunks of celery remained quite intact because they got lodged in the blade guard’s holes. The blender somehow couldn't draw them toward the blades. Ultimately, the soup failed to reach the perfect texture. At this price point, we expected a restaurant-quality soup rather than this grainy one.

We allowed the Chefman 6-in-1 30 seconds worth of runtime for this test and found that it worked just slightly above average for making a purée of root veggies. Our pumpkins and carrots were blended evenly so the soup came out creamy enough to satisfy us. That said, a smattering of celery fibers still remained unprocessed, making the soup coarser than a restaurant-style dish. It might create a smoother texture with more blending time, so this blender is not a bad choice overall.

In this test, the All-Clad 10942212300 blended the thick mixture without struggle. It completed its task in about one minute, which was much faster than average. All the frozen fruits were broken down into the finest of bits. There were a smattering of kale flakes in the final smoothie, but that didn’t affect our taste buds.

We were skeptical whether this blender had enough power to churn through solid ingredients like frozen fruits. In the end, however, it did surprisingly well. It was hard not to notice tiny flakes of kale in the final result, but most of us agree that they didn’t harm the smoothie’s texture. 

The trade off was blending time. While sporting the same motor power as its counterparts, such as the Braun MutiQuick-5 or the BELLA 10-Speed, the Chefman  6-in-1 somehow took a full minute more to create equivalent results. Blenders that work faster create a creamier texture because the icy fruit doesn’t have a chance to thaw. The Chefman’s smoothie tasted more diluted.

For this test, we tried to whisk together three egg yolks and 240ml oil using the blending wand. To avoid broken mayonnaise, we ran mostly at medium speeds and only sped up once the oil started emulsifying. Each blender is put through the same testing procedure. However, this was the only hand blender that couldn’t reach the emulsion stage. After about 2 minutes of operating, all we got was a jumbled mixture that looked more like broken eggs than an emulsion.

Technically, it’s hard to conclude whether or not the All-Clad can make mayonnaise in the real kitchen since there are many external factors that prevent the emulsion from forming. This also means that the emulsifying capability of this blender is still an open question.

For this test, we combined three egg yolks with 240 ml canola oil. This blender took a minute and a half to turn it into pleasant yellowish mayo which had a creamy, fluffy texture that would work well in a variety of dishes. All in all, using the Chefman 6-in-1 to make mayonnaise is a quick-and-easy process, and the same should be true for any other emulsified sauces.

Considering how evenly and easily it blended frozen fruits, we weren’t surprised that the All-Clad had no trouble pulverizing raw nuts. After the mixture reached our preferred consistency, we extracted the liquid using a nut milk bag. The pulp was finely ground, so the final drink looked creamy and very milk-like. It tasted rich and almondy, exactly as it should. The whole procedure lasted one minute, which was 50 seconds faster than the worst one, the Chefman 6-in-1.

The Chefman 6-in-1 created a serving of non-dairy milk in nearly two minutes. It didn’t blend as finely as some other blenders, such as the Chefman Cordless, so the drink it produced was neither the creamiest nor the richest in almond flavor. Nevertheless, this blender can still get the job done and help you skip store-bought versions. It’s always nice to set yourself up for fresher alternatives right at home.

Any whipping task will likely exceed your All-Clad’s capability, but that’s mainly because it doesn't include a whisk attachment. We haven’t tried a single hand blender that could whip egg whites using just the blending wand. More often than not, the whites never even reach the soft-peak stage. In the end, we were left with a cloudy liquid composed of two separate layers of bubble film and eggy water.

Our eggs turned into an airy, fluffy foam that was stiff enough to stick to the bowl’s sides. Even when we turned the foam upside down, it didn’t fall out. Indeed, this blender’s whisk attachment made meringue a simple and fun exercise.